Designed for those seeking an elegant yet super functional system for backcountry food storage and on-the-go school or work use. The sharp-looking MC2 combines a premium stainless bottom container with our proprietary food grade silicone lid that will expand into a microwave-able bowl.
- Premium grade 304 18/8 stainless steel container is super durable just like the classic “tiffin” designs.
- Proprietary food grade silicone lid collapses flat for compact packing with a secure seal, yet pops up for use as an eating bowl!
- A great integrated solution when you need to pack food on hiking trips. Consider using the MC2 as a way to save fuel on trekking outings by hydrating grains or legumes during the day. See the Recipes tab for a couple of tasty dishes that use this daytime hydration method.
- MC2 bowl is microwave-able making it ideal for daily office or school use.
- Stable base with folding flexible walls is spill-resistant due to encapsulated perimeter material.
- Spill-resistant, versatile shape.
Stainless Container - 775 ml/26 — Silicone Lid - 400 ml/13.5 oz
Weight - 240 grams/8.5 oz
The MC2 is designed for backcountry food storage and on-the-go school or work use. It's functional features include:
Premium food grade stainless steel container with a patent pending silicone lid.
Proprietary food grade silicone lid collapses flat for compact packing, yet pops up for use as an eating bowl.
The silicone bowl is Microwaveable, making it ideal for daily office or school use.
Here's a couple of tasty recipes that showcase the use of the MC2 as a backcountry hydration device. The idea is that you can use the MC2 as a tool to rehydrate food during the day, then use less fuel at dinner, thus saving time and weight carrying extra gas. The added weight savings is that two people each get a bowl. Enjoy!
Easy Coconut Curry
This is an easy high protein dinner. Mix the dried veggies with the coconut milk powder and water and leave them in the MC2 to re-hydrate for the day. This will save precious fuel and time at the end of a long day. Then, it is a quick one-dish cook-up for dinner.
Start with approx 1 cup of dried veggies. Best to use a combination of: kale, parsley, green peppers, eggplant, mushrooms.
Mix with 1 packet of coconut milk powder in the MC2 container and add water (approximately 1 cup) Add a spoonful of green curry paste, or, your favorite curry powder.
Shake it up and let it soak for the day, or, until the veggies are fully re-hydrated.
- Start a pot of pasta (or rice) boiling with just enough water to cook (so you will not need to drain the water off)
- Add the veggies-soaked-in-cocunut-milk mix
- Add one tetrapack or pouch of tuna (crumble or chop the tuna into the pot)
- Stir and serve.
Serve with chopped nuts such as peanuts, cashews, or almonds on top add some chili flakes to up the spice heat.
For a vegetarian version, use dried tofu instead of tuna.
For Dried Tofu:
- 2 tbs soy sauce
- 1 tsp brown sugar
- 1 tsp fresh grated ginger
- 2 tbs Olive Oil
- 1 tbs Sesame Oil
Slice pressed firm tofu in ¼ thick slices toss with sauce, spread out on a cookie sheet and back at 350 degrees for ½ hour, lower heat to 200 and bake turning till firm and dry: approximately 1 hour.
Serve and enjoy
Tasty Tomato-Lentil Stew
An excellent and very nutritious meal that can be served with rice, bread, or, on its own. It works best to re-hydrate in advance using the MC2 Food Container to get the full flavor.
Serves 2 hungry people.
To make the stew:
Wash 1/2 cup brown lentils and 1/4 cup of red lentils Cover with at least 1 inch of water, bring to a boil, simmer for 45 mins.
While Lentils cook:
Sauté 1 onion and 3 cloves garlic chopped in olive oil till translucent Add 1 tps Garam Masala (you can always use more spice when camping).
Chop and add to onions:
- 1 small carrot
- 1/2 cup of green beans or kale
- 1 cup mushrooms
- Then, drain, rinse and add the cooked lentils to the sautéed onion mixture and stir
- Add 1 tin of diced tomatoes
- Bring to a boil, simmer for ½ hour to reduce
- Salt and pepper to taste
Once the stew is to your taste, puree it in a blender so it will de-hydrate evenly. Then, spread it on oiled wax paper in a food dehydrator (or very slow oven 100 to 150 degrees) to de-hydrate. This can take 24-48 hours. The drier it is, the longer it will keep and the longer it will take to re-hydrate.
In the morning, put 1.5 cups of the crumbled, dried stew with 1.5 cups water in the MC2 to re-hydrate for the day. To cook, simply bring to a boil while stirring in a pot and simmer for 5 mins (you can add more water to prevent sticking or make more of a soup like consistency).
add a chopped jalapeno, or, a spoon of red curry paste plus cumin and pepper while cooking Crumble hard cheese on top to serve or serve with rice or bread.
Serve and enjoy